Meal Hack: Korean Savory Pancakes

Have you ever tried savory pancakes? If not, here's the perfect recipe to start. Our friend Zuliya from @naturallyzuzu took the Veggie Bibimbap and transformed them into these beautiful and delicious Korean savory pancakes (known as "pajeon" in Korean).

Ingredients: 

1 of Thistle's Veggie Bibimbap with Garlic Edamame 
1 cup all-purpose flour (sub for gluten-free if needed)
2 tablespoons cornstarch 
1/2 teaspoon kosher salt 
8 ounces of cold sparkling water
2 tbsp of sesame seeds 
1/3 cup vegan egg alternative (equal to 1 egg) (optional)
vegetable oil for cooking 

Instructions:

In the bowl, whisk together flour, cornstarch, salt, sparkling water, vegan egg to make a pancake batter. Set aside for 5 min.
Add the Thistle Veggie Bibimbap to the batter, combine it well. 
Heat one tablespoon of the vegetable oil in a cast-iron skillet or a nonstick skillet over medium heat.
When the oil is hot and shimmering, pour a big spoonful of batter with veggies two at a time.
Cook the pancakes for 2-3 min on each side. Repeat with the remaining pancake batter.
Enjoy savory pancakes hot with the tangy gochujang sauce that comes with the Veggie Bibimbap meal.

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